The Stolen Episode: Luke LaBree, Dennis Knows Food

This one’s coming totally out of left field.  I had the pleasure of being on  my friend Luke’s podcast and I enjoyed the conversation so much, I stole some of it to share with you here. Luke is a digital marketer who’s built some huge brands within the industry. You’ll also get to hear a bit more of me than you normally do. Sit back, relax and listen to these 2 old dogs chew the fat. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Independent business owners struggle to create content Independent businesses have always struggled Slim margins 16hour days They feel that they have no time to create content Content Imposter Syndrome The feeling your content doesn’t stand up to the content in your industry Discouraging to try and compete with the huge amount of content on the internet Honesty tips the scale Be your unique business online Share what you do and the way you do it Showing your team and behind the scenes gets much more engagement Honesty builds a stronger connection with your audience Create the content you want to see in the world Elizabeth Tilton went viral because of their reopening guide They didn’t make it to go viral It was true to self Selfless stuff you are doing will resonate more than anything else People see through the hard sell Example Two members of staff manually assembled 600 hand sanitizer dispensers before they were shipped to customers Luke uploaded the security footage of them doing this Audience loved it Mundane everyday details are what makes your business interesting Everyone leaves happy philosophy Explains the vision of Josh’ restaurant Setting that expectation that there is nothing that they won’t do to make sure that the patron leaves happy Empowered staff to operate independently under this guiding philosophy Telling patrons that their happiness was important de-escalates any upset It’s a privilege to turn around bad feedback in real-time There are no limits to service Josh once fully comped a meal and drinks for a table of 8 Restaurant was running low on food Offered a free meal off menu of what food was left Having a passion for service is why we stay in the business Knowing your core passion is the most important thing The importance of teamwork Allowing them to put forward ideas Showcase their talents on It takes the whole team to make a shift run smoothly Customers pick up on team spirit No Us Without You Non-profit that feeds families of undocumented workers Having a holistic approach in digital and real-life created success Created a movement Taking a leap of faith Many miss the opportunity to act Scared of failure Those who take a leap are the ones who succeed